This homemade vodka sauce rivals anything you can order from a restaurant. It’s perfectly creamy (thanks to plenty of cream!) and has just the right texture, thanks to the whole peeled tomatoes.
Drawing from my family’s recipe collection, this rendition of penne alla vodka captures the essence of New Jersey Italian American cooking. Here, a blend of simple ingredients — tomatoes, vodka, heavy cream, and Parmesan cheese — makes this creamy red sauce irresistible. But, the secret to the best vodka sauce? Using both whole peeledEven if you’re not a fan of vodka, you’ll love this sauce. It subtly enhances the overall dish, bringing out so much flavor in the tomatoes.
3. Add 1 can whole peeled tomatoes and its juices, 1/2 cup vodka, and 3/4 teaspoon kosher salt. Using a wooden spoon or potato masher, break up the tomatoes into small bits. Bring to a simmer. 5. Scrape the sauce into a blender. Blend until smooth, 30 seconds to 1 minute. Add 1/2 cup heavy cream and pulse until just combined, about 10 pulses. (Alternatively, blend the sauce directly in the skillet with an immersion blender, then add the cream and stir until just combined.
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